Pages

March 14, 2016

Key Lime Pie, Mom's Way

Happy Pi Day!

Because of it being Pi Day, I'm going to go back, delete my previous post on "Key Lime Pie, Mom's Way" and repost it here, because we're going to make it today, because it's easy and it's Pi Day, so why not?

And, I don't want to be repetitive, so to everyone who doesn't read this blog frequently (haha, I don't even read it frequently), it will just look like what everyone else is doing on Pi Day.

CRUST
Heat oven to
325. Mix crumbs and sugar in medium bowl. Add melted butter, stir with
fork until well-blended. Scrape into a 9" pie pan; press crumbs evenly
over bottom and up sides of pan to form even crust. Bake about 15
minutes, until just a shade darker. Cook to room temp, about 20 minutes.
Leave oven on.

FILLING
whisk zest and
yolks in medium until tinted green. (Isn't it pretty?) It'll take about 2
minutes. Don't skimp on time! Beat in milk, then juice; set aside for
10 min to thicken. Pour lime filling into cooled crust; bake until
center is set, yet still wiggly when jiggled (look at all those "g"s!
Onomotopoeia!) Cool to room temp and refigerate until cold, at least 3
hrs (at this point, you can cover with oiled plastic wrap directly on
the filling and hold in the fridge for 24 hrs).

WHIPPED CREAM TOPPING
Up
to 2 hrs before serving, whip cream to very soft (floppy) peaks. Add
confectioners' sugar 1 Tbsp at a time while whipping to stiff peaks.
Don't over-beat or it will be greasy. Spread over pie and serve.